This pumpkin bread is even more delicious by using our dairy free cream cheese frosting and optional chopped nuts.
Prep Time20 minutesmins
Cook Time1 hourhr4 minutesmins
Chill Time20 minutesmins
Total Time1 hourhr44 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 10servings
Author: Eating Gluten and Dairy Free
Ingredients
Pumpkin Bread Loaf
1¾cupsgluten free all purpose floursee suggestions in post
1teaspoonxanthan gum (omit if your gluten free flour blend has this)
1Tablespoonpumpkin pie spice
2teaspoonscinnamon
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsea salt
15ouncepumpkin pureecan
½cupdairy free buttermelted, suggestions in the post
¾cupgranulated sugar
¾cupbrown sugar, packed
3largeeggsroom temperature
1teaspoonvanilla extract
Cream Cheese Frosting
¼cupdairy free butterroom temperature
4ouncesdairy free cream cheese
1½cupspowdered sugar
½teaspoonvanilla extract
chopped walnutsoptional
Instructions
Preheat oven to 350°F. Grease all sides of a 9"x5" loaf pan, set aside.
In a medium bowl, mix together flour, xanthan gum (omit if not needed), pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together pumpkin puree and melted butter. Add the granulated and brown sugar. Stir until well combined with no lumps.
Add in eggs and vanilla extract; stir to combine.
Add dry ingredients to wet ingredients and stir until incorporated and smooth.
Transfer batter to prepared loaf pan and smooth out.
Bake for 60-64 minutes, or until a cake tester comes out clean in the middle.
Allow pumpkin bread to cool completely before removing to a wire rack before frosting.
Cream Cheese Frosting
In a medium bowl, cream together the butter and cream cheese until smooth. Then place the powdered sugar and vanilla extract into the bowl and cream until smooth, about 2 minutes.
Refrigerate 20 minutes.
Using an angled spatula ice the top of the pumpkin bread with a thick layer of frosting. Then top with chopped walnuts.